I love roasting carrots, in just a coat of olive oil and pinch of sea salt. But now that it’s reached almost ninety degrees in New York City, cranking up the oven to 400 degrees seems less than appropriate. On the contrary, goading your friend with a rooftop patio to throw an impromptu barbecue absolutely does. So after a day spent lazing on Brighton Beach, on the first truly hot day of spring, last Saturday, I found myself successfully planted … Read More
Who remembers their introduction to coleslaw as a sodden, colorless, nearly congealed mess inside a pleated white paper cup? Now, who would like to forget that memory in its entirety? Me, too! Let’s hop aboard this pleasure plane and ride into a purple haze of forgetfulness, why don’t we? And, do something I’d never dreamed of recommending before about a week ago: don’t let your coleslaw sit long before serving it.
I’d like to think of this as less a recipe than an olfactory cooking cure. Somewhere along the ranks of boiling a slow-cooked pot of chicken soup — it’s those hours of comforting smells, I’m convinced, that ease the common cold long before its consumption. The savory, sweet and spicy smells emitting from my oven as I baked this helped lift me out of an early spring slump — and eating it didn’t hurt, either.